It’s not January yet! This time of year, we still have sugarplums (and fresh-baked bread and macarons and 20-layer cakes) dancing in our heads. At these bakeries and patisseries around the world, you can grab a delicious sweet treat and take in an even better view. There are Compost cookies and crepe confections to be had in New York, sourdough bread in Poland, macarons in Paris and more in Los Angeles, unusual caramels in San Francisco, and cakes in Portugal. And just like these sweets, each space has a distinctive personality, from elegant old-world European markets to modern shops with neon signage. The only question is, where should you go first?Shown:Bottega LouieBottega Louie, a restaurant and market in Los Angeles known for its French macarons, worked with a team of architects and local artisans to create a space inspired by the elegant dining halls of Paris and Milan. The result: 17-foot ceilings, 2,000 feet of brass millwork, and marble-tiled floors cut from one gorgeous slab. bottegalouie.com

Walking into cake boutique Lady M’s flagship on New York City’s Upper East Side is similar to entering a jewelry showroom. Architecture firm Sam Trimble Design brought in multi-tiered Baccarat chandeliers and a custom-designed case lit with pinpoint spotlights to make the small space feel extra luxurious. The biggest draw? Lady M’s 20-layer Mille Crêpes cakes. ladym.com

For Przystanek Piekarnia's fifth location in Warsaw, Poland, architect Maciej Kurkowski developed a floor-to-ceiling hanging structure of oiled and stained plywood strips. Display shelves and subtle LED lights are mounted on the installation against stark black walls to showcase the day’s delicious baked goods. facebook.com/PrzystanekPiekarnia

Beloved macaron shop Ladurée's flagship location on the Champs-Élysées in Paris is an homage to Napoléon III style, designed by Jacques Garcia hand in hand with antiques collector Francis Holder. Rich decorative details abound: marble from the Louvre, neoclassical moldings and antique woodwork, mirrors and cast iron. To top it all off, the ceiling was hand-painted to resemble 18th-century frescoes. laduree.com

“Baked goods should be made with love, with people with faces and stories, with quirk and history. We’re ridiculous about what we do and like to make that pop,” says Milk Bar chef, founder, and owner Christina Tosi. Case in point: the midtown storefront in New York City, which features playful chalkboards and neon signs like the ones at the ice-cream stores of our childhoods. Don’t miss the famous Compost Cookie® and Crack Pie®. milkbarstore.com

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